Chicken Enchiladas

Ingredients
3 chicken breasts
1 large onion
2 x 400g tins of chopped tomatoes
2 green chilies
1 teaspoon dried oregano
8 corn tortillas
175g white cheddar cheese
1 large pot of sour cream

Cooking Instructions
Pre-cook the chicken breasts for 45 minutes by wrapping them in foil with a few chunks of butter and placing in a pre-heated oven at about 190C (or the bottom of the roasting oven in an AGA). Once cooked allow to cool and then chop into bite sized chunks and set aside.

Finely chop the onion and gently soften with a little olive oil in a large frying pan (the diameter of the frying pan must be slightly larger than a tortilla to make a later step easier). Once the onion has softened add the chopped tomatoes and oregano. Finely chop the chilies and add these as well. Stir well bring to a simmer, cover and cook for about 15-20 minutes. Remove the tomato sauce from the heat and allow to cool for a minute.

Place the pre-cooked chicken in a bowl with a couple of large spoonfuls of the tomato sauce and stir well. Now take a tortilla and place on top of the tomato sauce in the frying pan for a few seconds so it softens by soaking up a little of the sauce. Now place one eighth of the chicken on the tortilla and roll the tortilla into a tube. Place the rolled up tortilla in a greased tall sided baking tray. Repeat for the remaining seven tortillas until they are all in the baking tray. Now pour the remaining tomato mixture over the rolled up tortillas. Grate the cheese and sprinkle over the top of the tomato mixture. Now place the baking tray in a pre-heated oven at about 200C (400F or the bottom of the roasting oven in an AGA) for about 20 minutes until the cheese is melted and bubbling nicely but not burnt.

Use a spatula to lift the tortillas out of the tray onto plates and serve with a generous dollop of sour cream.